bean salad.

i spent a good part of the day baking for a bake sale & it felt like i was just breathing in loads of fat. so i needed to make something super healthy to make up for it!

this salad can be served warm or cold, which is great to fit the salad to the season!

2 cans kennelli beans, rinsed & drained
1 carrot, chopped
1 onion, chopped
1 celery stick, chopped
2 hard boiled egg whites, chopped
1/2 tomato, seeded & chopped
1/2 green bell pepper, seeded & chopped
1/2 red bell pepper, seeded & chopped
1/2 red onion (or one full onion if smaller), chopped
1 Tbsp, red wine or sherry vinegar
freshly ground pepper & salt
1/4 cup parsley

optional ingredients: 2 Tbsp extra virgin olive oil (i sprayed some EVOO) or lemon juice. 12 large green pimento stuffed olives (i'm not a huge fan).

Place beans in a large pot & cover with water. Bring to a boil. Add carrot, onion & celery. Reduce heat & simmer until beans & veggies are tender, about 20-30 minutes. Drain & let cool. **

Add egg whites, tomato, peppers, red onion, vinegar (or oil) & spices. Toss gently.

**If serving warm, drain beans & veggies then immediately mix with all of the ingredients. Serve warm.

POINTS value: 2 per 1 cup. 3 if using regular oil.